Foodie Friday: Crock Pot Turkey White Bean Pumpkin Chili

As we hurry from one holiday to another this time of year, you may have Thanksgiving leftovers cluttering up your freezer. If so, now’s the time to use ‘em up!

Crock Pot Turkey White Bean Pumpkin Chili

A perfect fall and winter chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top with fresh cilantro, scallions, light sour cream and/or reduced fat shredded ched­dar cheese.

Cooking spray
2 lbs 99 percent lean ground turkey (or chopped-up leftover turkey)
½ tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz) cans of white northern or navy beans, rinsed and drained
15 oz can of pumpkin puree
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
Chopped cilantro and chives and /or low fat sour cream for topping
Salt and pepper to taste

Heat a large, heavy sauté pan over high heat after spraying with cooking spray. Add meat and cook, breaking it up while cooking until white in color. Add to crock pot. (If using leftover chopped turkey, just thaw and add to crock pot.)

Add oil to sauté pan. Add onions, garlic and sauté 3-4 minutes. Add cumin and sauté another minute. Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Remove bay leaves and adjust seasonings to taste before serving.

Servings: 9- one cup servings. One cup provides 272 calories, 2.5 g fat, 32 g protein, 31 g carbohydrate, 12 g fiber, 499 mg sodium (will vary depending on individual adjustment with
added salt).


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